Ligurian style rabbit

Method

Arrange the onions, garlic and oil in the bottom of the bowl, close the lid and press the on/off button. Sauté for 2 min.

Add the rabbit pieces and red wine and cook for another 8 min.

Add the Taggiasca olives, pine nuts, stock, herbs, salt and pepper and cook for another 50 min (until the rabbit is tender - the meat should fall easily off the bone), turning 2-3 times (if the bottom is too dry, add some more stock).